Lemon Raspberry Pound Cake Recipe

I know it might be November but who doesn't like a good dessert? Here's a recipe for lemon raspberry pound cake, I got the recipe for the lemon pound cake from Vintage Kitchen on Pinterest then added some raspberry's for some extra fun. I added extra notes so that you can have some extra tips to make your cake even better!

Cake Ingredients

• 1/2 cup of room temperature butter

• 1 cup white sugar

• 3 room temperature eggs

• 2 tbsp of lemon zest

• 1 tbsp of lemon juice

• 2 tsp vanilla

• 1 1/2 cups all purpose flour

• 1/4 tsp salt

• 1/4 tsp baking soda

• 1/4 tsp baking powder

• 1/3 cup sour cream

Glaze Ingredients

• 1/2 cup powdered sugar

• 1 tbsp lemon juice

Instructions

1. Preheat oven to 325°F. Spray an 8x4-inch loaf pan with baking spray and line with a piece of parchment paper.

2. In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream the butter with the sugar at medium speed.

3. Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.

4. In a separate bowl, whisk together well the flour, salt, baking soda and baking powder.

5. With mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.

6. Add your raspberry to a small amount of flour until it's fully coated, then gently fold into your batter.

7. Scrape into prepared 8x4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the center comes out clean.

⭐️My cake took around an hour, but it depends on how your oven runs.

1. Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.

2. Prepare the glaze by stirring together all the glaze ingredients in a small bowl, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit.

And done! Enjoy your raspberry lemon pound cake!